My husband and I both love doughnuts. So, I invented these healthy ones, and now we do not feel guilty to have these treats once in a while. To bake these doughnuts you will need a non-stick doughnut baking pan.
4 Tbsp. softened unsalted butter, plus 1 tbsp. for the baking pan
1 Cup sugar; flour mixture: 1-1/2 cup almond flour, 1-1/2 cup all-purpose bleached flour or cake flour plus 2 tbsp. for the pan and the blueberries
1 Tsp. rapid-rise active dry yeast
½ Tsp. baking soda, 2 tsp. baking powder, ½ tsp. kosher salt
Egg mixture: 3 large eggs whisked well first then add ¾ cup low-fat yogurt, 2 tsp. vanilla extract, and 2 tbsp. water whisked together
2 Cups frozen blueberries (do not thaw).
For the Glaze:
2 to 2-1/2 Cup sifted confectioners’ (powder) sugar whisked with 2 tbsp. lemon juice and 2 tbsp. orange juice
1/3 Cup roasted and sliced pistachios.
Preheat oven at 350 degrees. Grease the doughnut pan with soft butter inside and on the cavity edges first, then sprinkle with 1 tsp. flour, especially around the middle knob; tap out extra flour.
In a large bowl with the electric hand mixer, cream the butter and sugar. Add half of the flour mixture and whisk on low speed to combine well. Add the egg mixture and combine. Add rest of the flour mixture and combine, scraping the sides. Now take out the frozen blueberries, sprinkle with 1 tbsp. flour, and mix in by hand. Add the blueberries to the batter and fold in with the hand, just to combine.
Using a piping bag or a teaspoon, fill in the doughnut cavity with about 4 tbsp. batter. Wipe clean all drippings and bake in a preheated oven for 12 to 15 minutes light brown. Wait and cool for 5 minutes If the batter has covered the top, make a cross on the top with a spoon, and push in the spoon all around the knob, making a hole in the doughnut. Cool completely. Repeat with rest of the batter.
To glaze the Doughnuts: Place a wire rack on the baking tray. Dip one cooled doughnut at a time in the glaze, and place on the wire rack. Push in and garnish with the roasted pistachios on the top, and serve.
Tip: To secure the partially used and the opened packet of rapid-rise yeast, get the air out, fold it, and place in an aluminum foil; fold and seal well, and keep in the refrigerator for a short period of time.